Dried yeast Re-Hydration

[unclepumble]

I made a brew last sat on the spur, so had no liquid yeast ready to go.

Because of this I reluctantly decided to dig out a pkt of SO4 dry beer yeast.

Now on the Pkt it says to sprinkle over the wort, but in the Chris White Jamil Z Yeast Book, they reccomend re-hydrating using water between 35 and 40Deg C.

I'll give it a go I thought can't do any harm.

Any how I boiled the kettle let it cool some, poured about 100ml into a sanitised cup, measured the temp with a sanitised decent glass thermometer, & when It hit 39Deg C I stirred the water double checked the temp then Pitched the 11G Pkt of SO4.

It made a lovely creamy liquid and didn't take too much stirring to make a homologous solution, I then waited until the temp of the yeast solution was 25 deg C before pitching into the wort.

On checking 12hrs later fermentation was going well, 18 hrs later I had a good 8ltrs of meringue on top of the wort, which had died down a bit by Monday morning.

Anyhow have looked this morning and Fermentation appears to be done, no foam on top at all, I will need to double check this evening with a hydrometer when I have time, but if it is done I'm impressed as it wasn't a weak beer at 1055OG.

I Thought re-hydrating in water at near 40deg C was a gamble now I think it could be the best way to get the most out of a dried yeast.

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[mr_spin]

I use the same procedure to rehydrate us05 yeast in my flask but at a lower 30C temp. When reading about rehydration different yeast providers have their own requirements for the temperature it seems.

 

[markp]

Re-hydration of Nottingham is recommended at 35 degrees IIRC.

 

[unclepumble]

I was just shocked by the speed of the fermentation to be honest pitched about 10pm on sat night and about done Tuesday morning from 1055og. That's pretty quick by my reckoning I have only used notty and us05 before and found they took a good while to start and about 8plus days before dropping back.

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[StubbsPKS]

I only use dried yeast packets as I usually just stick to the yeast provided with the kit I'm doing, but I have always re-hydrated based upon advice given here. It seems to work a charm every time :)

I have also heard that 10-15 minutes after re-hydrating with water that if you add a bit a cooled wort before pitching, it will help the yeast get used to the sugars and such in the wort. Not sure where I heard it though, so I'd back it up with something like the yeast book before preaching about it

 

[Aleman]

I have also heard that 10-15 minutes after re-hydrating with water that if you add a bit a cooled wort before pitching, it will help the yeast get used to the sugars and such in the wort. Not sure where I heard it though, so I'd back it up with something like the yeast book before preaching about it

It's in the Lallemand instructions . . .but more to bring the temperature of the yeast closer to that od the wort. Ideally you don't want to have much more that a 10C difference between teh yeast temp adn teh wort temp.

 

[markp]

I was just shocked by the speed of the fermentation to be honest pitched about 10pm on sat night and about done Tuesday morning from 1055og. That's pretty quick by my reckoning I have only used notty and us05 before and found they took a good while to start and about 8plus days before dropping back.

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3 days is not unusual for S04 Shane.

 

[StubbsPKS]

I have also heard that 10-15 minutes after re-hydrating with water that if you add a bit a cooled wort before pitching, it will help the yeast get used to the sugars and such in the wort. Not sure where I heard it though, so I'd back it up with something like the yeast book before preaching about it

It's in the Lallemand instructions . . .but more to bring the temperature of the yeast closer to that od the wort. Ideally you don't want to have much more that a 10C difference between teh yeast temp adn teh wort temp.

Ah, that makes more sense. Glad to know it is not something I just made up then :)

 

[evanvine]

Wouldn't THE test be to make two identical brews.
In one use rehydrated yeast, and in the other just sprinkle it on top.

 

[unclepumble]

Wouldn't THE test be to make two identical brews.
In one use rehydrated yeast, and in the other just sprinkle it on top.

That would be it Jim I spose, It just seems quick to what I usually get, with any Liquid yeast I have used so far, Don't know if the taste will be as good though?


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[evanvine]

Don't know if the taste will be as good though?

That will be the acid test!
Try not to be biased when you taste it, will be interested in your thoughts and comments. :thumb:

 

[unclepumble]

Have just racked off into a keg, Its still going a bit 1016og still but I don't see any harm in getting it off the yeast and allowing it to carry on in a keg with an airlock on the top.

I had a taste from the sample jar, and I would say it will be a good beer when done, (still has a little sweetness) but It doesn't appear to make the Hops sing, "Time will tell" maybe I need to dry hop :hmm: :hmm:

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